Chocolate filled cookies are soft and chewy chocolate chip cookies stuffed with chocolate hazelnut spread. With simple ingredients and no mixer, these stuffed cookies are easily loved by all!
These chocolate filled cookies are the best because they are stuffed with chocolate and packed with chocolate chips. They are perfect for the chocolate lover in your life!
Why We Love Chocolate Filled Cookies
- Soft and chewy cookies with crispy edges.
- The cookies have chocolate in the middle, creating delicious gooey centers just like our Nutella bars.
- Each chocolate filled cookie is bursting with rich chocolate flavor, but not as much as our chocolate thumbprints!
- Like our miso chocolate chip cookies, this easy recipe requires no stand mixer so they're easy to make for any occasion.
Ingredient Notes and Substitutions
Chocolate chips: For the best chocolate flavor and gooey chocolate pools like in our toffee chocolate chip cookies, we love using a finely chopped chocolate bar. Feel free to use bittersweet or dark regular chocolate chips or mini chocolate chips instead.
Brown sugar: For a subtle molasses flavor and super chewy texture like our butterscotch chip cookies. Substitute light brown sugar with dark brown sugar.
Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Scoop and freeze the Nutella. Scoop the chocolate by the teaspoon onto a lined baking tray and freeze until it feels frozen solid.
Step 2: Cream the butter and sugars. In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar for 1 minute until well combined (Image 1 below).
Step 3: Whisk in the wet ingredients. Whisk in the room-temperature egg and vanilla extract until combined (Image 3 below)
Step 4: Fold in the dry ingredients. Fold the chocolate chips and dry ingredients until just combined. Cover the bowl and chill it in the fridge for 30 minutes.
Step 5: Fill with chocolate. Place one of the frozen chocolate balls into the center of a flattened cookie dough ball. Mold the sides of the dough around the filling.
Step 6: Chill and bake the cookies. Chill the chocolate filled cookies in the freezer for 1-2 hours minimum, or until they feel completely frozen solid. Bake in the preheated oven until the edges are golden brown.
Tips for the Best Stuffed Cookies
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Let the melted butter come to room temperature before use. This will keep your chocolate filled cookies from spreading too much in the oven.
- Don't let the cookie dough or frozen chocolate filling get warm or it will be difficult to work with. If needed, re-chill both before using.
- Don't overstuff the cookies. I know it can be tempting to put as much chocolate into the cookies, but too much filling can impact how the cookies bake!
You can use less Nutella if desired, I don't recommend using more or they may not bake right.
Yes! You can also use a large 3-tablespoon cookie scoop- give them 1-2 minutes longer while baking!
Store leftover cookies in an airtight container at room temperature for 2-3 days. Reheat them in the microwave to warm the chocolate center and make it super gooey!
Once filled and frozen, transfer the cookies to a freezer bag or airtight container and store them in the freezer for up to 3 months.
More Chocolate Chip Cookie Recipes
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Chocolate Filled Cookies
- 1 cup chocolate hazelnut spread (Nutella)
- 12 tablespoon unsalted butter melted and cooled to room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon vanilla extract
- 1 ¾ cup + 2 tablespoon all-purpose flour *See notes for measuring below*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ⅛ cup mini chocolate chips or finely chopped chocolate bar
- Scoop the chocolate filling. Scoop the Nutella by the teaspoon onto a parchment-lined tray. Chill in the freezer until frozen solid, about 20-30 minutes.1 cup chocolate hazelnut spread
- Whisk the sugar and butter. Whisk the sugar and brown sugar into the melted butter vigorously for 1 minute until combined.12 tablespoon unsalted butter, 1 cup light brown sugar, ¼ cup granulated sugar
- Mix in the wet ingredients. Whisk in the egg and vanilla extract.1 large egg, 1 tablespoon vanilla extract
- Mix in the dry ingredients. Fold in the flour, baking soda, and salt until almost combined, then fold in the chopped chocolate. Cover and chill the bowl in the fridge for 30 minutes.1 ¾ cup + 2 tablespoon all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1 ⅛ cup mini chocolate chips or finely chopped chocolate bar
- Scoop the cookie dough. Scoop dough with a 2-tablespoon cookie scoop, flatten, add frozen chocolate filling, seal, and roll into a round shape.
- Chill the stuffed cookies. Place the cookie dough balls on a parchment-lined baking sheet. Freeze until frozen solid, about 1-2 hours minimum. Then preheat the oven to 350 F/180 C.
- Bake! Bake the cookies spaced 2 inches apart for 10-12 minutes or until the edges are golden brown and the middle is puffy but still pale and underbaked. Let the pan cool on a wire rack for about 15-20 minutes, then remove and enjoy!
- Store baked chocolate filled cookies in an airtight container at room temperature for 2-3 days. The filled cookie dough balls can be frozen and stored in an airtight container or freezer bag for up to 3 months.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.